Description
Lagman belongs to the Uighur cuisine (such there is not found and oboznachili as Chinese). Varieties of this dish a huge amount. Are one of them. Guiru means a big cut. So let's be patient, the result justified all expectations!!!
Ingredients
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Pasta
700 g
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Veal
400 g
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Green beans
3 piece
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The Apium graveolens Dulce
1 coup
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Pepper
3 piece
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Garlic
3 tooth
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Salt
-
Red sweet pepper
1 Tbsp
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Peppers red hot chilli
1 Tbsp
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Starch
1 Tbsp
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Tomato paste
1 Tbsp
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Sunflower oil
5 Tbsp
Cooking
It is better to freeze the meat for easier cutting, we need fresh meat, so that it can be quickly brought to readiness. Cut into thin squares or rectangles 2x2 cm
We take a couple of pods to Janda
Cut into 2 cm in length
We will use only the celery stalks and cut them 2 cm Celery is a mandatory ingredient!!!
Bulgarian pepper cut into small squares.
Cut the onion in half and along
Our ingredients ready
For suitable frying pan type wok. Put on the fire with 4 tablespoons of oil and heat.
While the oil heats up, mix the starch with the meat. Starch will not give the meat to let the juice and it will remain juicy even when roasted
When the meat is slightly roasted, add the Janda and fry for 2 minutes, stirring occasionally.
Then add onion and celery, fry for another 2 minutes
Then, the Bulgarian pepper, fry for another 1 minute, add salt, then add the tomato
Cut (not finely) 1 clove of garlic, add to pan, stir and switch off immediately.
The finished dish pour over boiling water, put in a deep dish
On top of the dish spread over them.
But that's not all!! Lagman is served with Lagana (Uyghur seasoning)In a pan, where roasted meat with vegetables, add a tablespoon of oil in the oil squeezed out 3 tooth. garlic
As soon as things start to sizzle, add hot and sweet peppers.
Fry for half a minute and everything can be submitted
Bon appetit, hope you like it!
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